| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(10 3/4 oz) condensed cream of mushroom soup |
| 1/4 |
c |
Half and half |
| 1/8 |
ts |
Ground red pepper |
| 1/8 |
ts |
Ground black pepper |
| 1 |
pk |
(10 oz) frozen peas; thawed |
| 1 |
|
Jar; (2 1/2 oz) mushrooms, drained |
| 2 |
tb |
Finely chopped onion |
| 1 |
lb |
Cooked seafood; cut into bite-size pieces |
| 2 |
tb |
Sherry; (up to 3) |
INSTRUCTIONS
1. Blend soup, half and half, and peppers in a 2-qt. microwavable
casserole: mix well. Add peas, mushrooms and onion. Cook covered 3 1/2 to 4
1/2 minutes on high or until heated through, stir once.
2. Stir seafood and sherry into mushroom mixture. Cook covered 4 1/2 to 5
1/2 min. on high or until heated through, stir once. Let stand covered 5
minutes. Serve on toast.
Posted to Bakery-Shoppe Digest by travelers4now@juno.com (Gary & Doris
McCoy) on Apr 07, 1998
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